Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/420687
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dc.contributor.authorAbdul Salam Babjee-
dc.contributor.authorMushahar Abdul Majid-
dc.contributor.authorSiaw Chon Lok-
dc.date.accessioned2023-08-04T03:01:11Z-
dc.date.available2023-08-04T03:01:11Z-
dc.identifier.otherukmvital:49899-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/420687-
dc.subjectCured beef sausage-
dc.subjectColour-
dc.subjectTextural characteristic-
dc.titleChanges in colour and textural characteristic of cured beef sausage as influenced by different salt and orthophosphate treatments and frozen storage-
dc.typeSeminar Papers-
dc.identifier.callnoTS1955.S95 1978 katsem-
dc.contributor.conferencenameSymposium on Meat Processing Industry in Malaysia-
dc.date.conferencedate10-Mar-78-
Appears in Collections:Seminar Papers/ Proceedings / Kertas Kerja Seminar/ Prosiding

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